purpose, and bake. For the filling, cut the meat
from a nice loin of fresh pork, or the leg, as you
please, allowing two parts of lean to one of fat,
seasoTi well with salt and freshly ground black
peppe✪ Pork Pie (Lincolnshire recipe)r ; pack it well into the pastry case, ramming
the meat well home, and moistening it, as you
do so, with a little cold water; then bake in a
moderate, “ soaking ” oven for about two hours. If
baked too quickly or not packed tight enough, the
meat will dry up and leave the sides of the paste,
hardening and shrivelling on the outside. The same
thing will happen if the paste cover is not well
pinched together, as the gravy will escape.
Lastly there are Potted Meats. These, though
cheap enough to buy, are cheaper still to make,
whilst there is no comparison in flavour. The
process is very easy. Grate or mince any remains of
ham, tongue, or spiced beef, season rather highly
with pepper, salt (if needed), cayenne or coralline
pepper, and enough fresh butter to work it all to a
smooth i>aste, adding, if too dry, a little Worcester
or other sauce✪ Potted Meats to taste ; then press it into pots, and
run some liquefied butter or lard over it, when it will
keep some time. Fish of any kind can be preserved
in the same way, flavouring it with a drop or two of
essence of anchovy, lemon juice, coralline pepper,
and, if liked, a very little powdered mace. Tinned
salmon or lobster of a good brand makes super-
excellent potted fish, at an almost nominal cost.
Cods’ roe, fresh or smoked, or indeed any fish roe,
may be first cooked and then potted as above with
great success, and, like many of the previous recipes.
COLD DISHES.
93
this is a very satisfactory way of using up otherwise
unproduceable scraps. When herring or bloater
roes are required for savouries, utilise the fish by
cooking, mincing, and pounding it with spice and
]ilenty of fresh butter.
Needless to say, these recipes by no means
exhaust the list of possible breakfast or lunch
dishes, but will serve as hints ; and, the idea once
grasped, housewives will find all sorts of nice dishes
that only require a little adaptation to turn them
into very satisfactory and inexpensive breakfast and
lunch stall dbyes.
CHAPTEE VI.
CUREIES AND PILAFFS.
There are few nicer things for lunch than these twc
Indian dishes, though, as a matter of fact, over here
curries are more thau a little misunderstood.
An Oriental chef differentiates his curry powder
(as we should say) according to the ingredient to be
curried; fish, meat, and vegetables each require, in
his eyes, a different j^rej^aration, and these again are
varied according to the taste and the native country
of the cook. For instance, no self-respecting Indian
cook Avould allow of ginger in the powder to be used in
currying fish; nor will he permit the mixture of
cocoauut milk with any preparation containing
coriander and cumin seed unless he were a Cingalese
or a Malay, in which case this milk, together with
fresh chutneys or sambals, as he would call them,
are indispensable. Again, Madras curry powder
claims to be the best and purest ; Bombay curry is
especially to be used for fish ; whilst Bengal furnishes
the powder best adapted for currying vegetables and
eggs, and, next to these, fish ; and so on.
But over here we get our curry powder from the
grocer (very seldom taking the trouble to discover
CURRTES AND PILAFFS.
95
✪ Curry
Page 46 · 3 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
purpose, and bake. For the filling, cut the meat from a nice loin of fresh pork, or the leg, as you please, allowing two parts of lean to one of fat, season well with salt and freshly ground black pepper ; pack it well into the pastry case, ramming the meat well home, and moistening it, as you do so, with a little cold water; then bake in a moderate, “ soaking ” oven for about two hours. If baked too quickly or not packed tight enough, the meat will dry up and leave the sides of the paste, hardening and shrivelling on the outside. The same thing will happen if the paste cover is not well pinched together, as the gravy will escape.
Lastly there are Potted Meats. These, though cheap enough to buy, are cheaper still to make, whilst there is no comparison in flavour. The process is very easy. Grate or mince any remains of ham, tongue, or spiced beef, season rather highly with pepper, salt (if needed), cayenne or coralline pepper, and enough fresh butter to work it all to a smooth paste, adding, if too dry, a little Worcester or other sauce to taste ; then press it into pots, and run some liquefied butter or lard over it, when it will keep some time. Fish of any kind can be preserved in the same way, flavouring it with a drop or two of essence of anchovy, lemon juice, coralline pepper, and, if liked, a very little powdered mace. Tinned salmon or lobster of a good brand makes superexcellent potted fish, at an almost nominal cost. Cods’ roe, fresh or smoked, or indeed any fish roe, may be first cooked and then potted as above with great success, and, like many of the previous recipes.
this is a very satisfactory way of using up otherwise unproduceable scraps. When herring or bloater roes are required for savouries, utilise the fish by cooking, mincing, and pounding it with spice and ]ilenty of fresh butter.
Needless to say, these recipes by no means exhaust the list of possible breakfast or lunch dishes, but will serve as hints ; and, the idea once grasped, housewives will find all sorts of nice dishes that only require a little adaptation to turn them into very satisfactory and inexpensive breakfast and lunch stall dishes.
CHAPTEE VI.
There are few nicer things for lunch than these twc Indian dishes, though, as a matter of fact, over here curries are more thau a little misunderstood.
An Oriental chef differentiates his curry powder (as we should say) according to the ingredient to be curried; fish, meat, and vegetables each require, in his eyes, a different j^rej^aration, and these again are varied according to the taste and the native country of the cook. For instance, no self-respecting Indian cook Avould allow of ginger in the powder to be used in currying fish; nor will he permit the mixture of cocoauut milk with any preparation containing coriander and cumin seed unless he were a Cingalese or a Malay, in which case this milk, together with fresh chutneys or sambals, as he would call them, are indispensable. Again, Madras curry powder claims to be the best and purest ; Bombay curry is especially to be used for fish ; whilst Bengal furnishes the powder best adapted for currying vegetables and eggs, and, next to these, fish ; and so on.
But over here we get our curry powder from the grocer (very seldom taking the trouble to discover
Records on this page
Pork Pie (Lincolnshire recipe)Potted MeatsCurry